Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351419
Type: Artigo
Title: Modification of enzymes by use of high-pressure homogenization
Author: Aguilar, Jessika Gonçalves dos Santos
Cristianini, Marcelo
Sato, Helia Harumi
Abstract: High-pressure is an emerging and relatively new technology that can modify various molecules. High-pressure homogenization (HPH) has been used in several studies on protein modification, especially in enzymes used or found in food, from animal, plant or microbial resources. According to the literature, the enzymatic activity can be modulated under pressure causing inactivation, stabilization or activation of the enzymes, which, depending on the point of view could be very useful. Homogenization can generate changes in the structure of the enzyme modifying various chemical bonds (mainly weak bonds) causing different denaturation levels and, consequently, affecting the catalytic activity. This review aims to describe the various alterations due to HPH treatment in enzymes, to show the influence of high-pressure on proteins and to report the HPH effects on the enzymatic activity of different enzymes employed in the food industry and research
Subject: Atividade enzimática
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2018.04.011
Address: https://www.sciencedirect.com/science/article/pii/S0963996918302825
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

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